New York Cheesecake

Name: New York Cheesecake
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4-6
Cuisine: American
Ingredients: 2 cups of nilla wafer cookie; 2 cups of granulated sugar; 1/2 cup of melted unsalted butter; 1/2 teaspoon of cinnamon; 1/8 teaspoon of salt; 8 ounces of cream cheese; 3 tablespoons of corn starch; 4 egg; 1 egg yolk; 2 teaspoons of fresh lemon juice; 2 teaspoons of vanilla extract; 1 cup of sour cream

American

Dessert / 5 November 2020

Dense and creamy! More than just a dessert, this is the best New York style Cheesecake recipe. You have no better reason to visit New York than this cheesecake.

What is the Difference Between Regular Cheesecake and New York Cheesecake?

Cheesecake is a dessert that consists of multiple layers. It comes in two types, cooked and uncooked. The reason there are several different recipes for cheesecake is that the cake differs according to the region where it is cooked and the cultural background. B.C. There is a cheesecake dessert recipe of Greek cuisine dating back to the 5th century.

There are 5 different types due to the fact that this dessert is consumed a lot in the United States. The most popular is New York Style Cheesecake.

So why do these differences arise? Let's look at the answer to this question together. In the simplest form, the main ingredients of cheesecake are cream cheese, egg and egg yolk.

New York Style: Sour cream is used alongside the main ingredients. A more intense and smoother flavor comes out with sour cream. An even baking is achieved by using the locked cake tin. A golden brown outer shell is obtained.

Chicago Style: Main ingredients such as the classic recipe are used, but the amount of cheese is slightly higher. It is cooked in an oiled bowl to ensure the outside portion is hard and inside is very soft.

Pennsylvania Dutch Style: A less watery cheese is preferred. It has a sour taste. Unlike other cheesecakes, fresh fruit is not placed on the cake but on the bottom before baking.

Roman Style: Made with Ricotta cheese or mascarpone cheese instead of cream cheese. It has a slightly drier texture.

Country Style: It is added to the main ingredients in milk. Thus, a slightly tighter texture is obtained.

Thanks to this recipe and tips, you will be able to make a cheesecake like a pro. Bon Appetit!

Taste Score: %85

Difficulty Medium

Servings 4-6 people

Preperation 30 mins

Cooking 100 mins

Total 130 mins

904calories

309 mgcholesterol

833 mgsodium

159 mgpotassium

9.9 gprotein

52.3 gfat

Ingredients

2 cups of nilla wafer cookie
2 cups of granulated sugar
1/2 cup of melted unsalted butter
1/2 teaspoon of cinnamon
1/8 teaspoon of salt
8 ounces of cream cheese
3 tablespoons of corn starch
4 egg
1 egg yolk
2 teaspoons of fresh lemon juice
2 teaspoons of vanilla extract
1 cup of sour cream

Directions

Preheat oven to 347°F
Mash the wafers well in a food processor. Mix the crushed wafers, cup sugar, melted butter, salt and cinnamon in a bowl. When you get a wet consistency, spread the biscuit layer on the bottom of the lock cake tin. Press it well.
Bake the wafer layer you have prepared in the oven for 10 minutes. After cooking, let it cool.
Lower the oven temperature to 302°F.
Make sure the ingredients are at room temperature. In a small bowl, mix the eggs, lemon juice and vanilla.
Mix the cream cheese at low speed until it has a smooth consistency. Add sugar and cornstarch and mix slowly for another 30 seconds. Wait a few minutes and rest. Then mix for another 30 seconds.
With the mixer at the lowest speed, add the egg mixture. Keep mixing at low speed with patience.
After the mixing process, add the sour cream with the help of a plastic spatula and mix. You can also add lemon zest if you wish.
Pour the mixture over the cooler biscuit base. Tap the bottom of the container on the table once or twice to avoid any air bubbles.
Pour boiling water into a baking tray to make the cheesecake cook moist. Place the tray filled with water on the bottom shelf of the oven.
Put your cheesecake container on the middle shelf. Bake for 1 hour and 40 minutes. Do not take the cheesecake out of the oven immediately after it has been cooked. Turn off the oven, open the oven door, rest for 1 hour.
After 1 hour, refrigerate overnight in the refrigerator with its lid open.
While serving, you can use strawberry and raspberry sauces according to your preference. With these sauces and fresh fruits, an incredible flavor feast awaits you.

Tips

Use high quality full fat cream cheese. You will understand the difference in taste and texture.
The ingredients must be at room temperature before you begin cooking.
Whisk at the lowest speed when using the mixer. Thus, prevent cracks that may occur on cheesecake.
After the cake is baked, turn off the oven and leave the door open and wait for it to cool.

These tips will help you with any cheesecake recipe, not just this New York Style Cheesecake recipe. Remember, being patient is very important.

Two slices of New York cheesecake on a table

Photo By Canva

Is Water Bath Necessary When Cooking Cheesecake?

Yes it is required. But believe me, it is not a step that will be difficult for you. Thanks to the water bath, you get a soft texture and a crack-free appearance.

The oven interior is very dry. It creates a crust on every dish you cook. However, this is a disadvantage for cheesecake. We want the middle of the cake to remain soft.

You can try putting hot water on a separate tray or try wrapping the cake pan in aluminum foil and making a water bath.

How is Cheesecake Served?

Photo By Canva

When serving your cake it should be cold or at room temperature. You can make your dessert with different flavors by using fresh fruits, fresh fruit sauces and jams suitable for your taste, and you can present it with coffee and tea.

You can consume it for 5 days by storing it in the refrigerator.

Can You Freeze New York Style Cheesecake?

Of course you can freeze it. After the cheesecake has cooled completely, cut it into slices. Wrap each slice with cling film and put it in the freezer bag. Close the mouth airtight. You can keep it in the freezer for 2 months.

How to defrost the cheesecake? Do not try to defrost in the oven or other heater when you want to eat. Take it out of the freezer the night before and put it in the fridge, and you can consume your dessert in a healthy and ideal way.